Ingredients: Per 6 servings
- 1 lb onion
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 1 ¾ oz butter
- grated Parmigiano Reggiano cheese
- slice bread
Cut the onions into slices and brown them slowly in the butter in a large pot. Add the white wine and allow to evaporate.
Sprinkle the flour over the onions and then add the stock very slowly to obtain a cream that is not too dense.
Meanwhile, prepare slices of buttered bread and put in the oven. Serve hot at table putting into each plate a slice of bread, to be covered by the soup.
Add the Parmesan and the grated Gruyere together.
Onion soup is one of the most widespread dishes in the world, the most famous of which is the French-version “soupe à l’oignon.”
Less famous is this Italian country-style soup. In fact, it is said that Catherine de’Medici introduced this dish to the French court in 1533 when she wend to marry Henry II of Orléans, the King of France. This dish was loved by the French and they immediately added it to their list of favorite recipes.
Did you know that...
in ancient Egypt, onions were used for a long time as currency? In fact, pharaoh Cheops used onions to pay his over one hundred thousand workers to build his pyramids.
Other suggested recipes